Cooking Corner: Healthy Quinoa Salad

Today at the Cooking Corner, Heather Berryhill shows us how to make a healthy quinoa salad.

Ingredients:

For the Dressing:

1. 1/2 cup vegetable or canola oil
2. 1/3 cup fresh lime juice from about 4 limes
3. 2 tablespoons champagne vinegar
4. 1 tablespoon Agave Nectar or Honey
5. 1-1/2 teaspoons Clearly Organics chili powder
6. 1/2 teaspoon kosher salt
7. 1 jalapeño, seeded and minced

For the Quinoa Salad:

1. 1-1/2 cups white or red Clearly Organics quinoa
2. 3 cups Kettle & Fire Chicken Bone Broth
3. 1, 15 oz can of Clearly Organics black beans
4. 1, 15 oz can garbanzo beans
5. 1 red bell pepper, stemmed, seeded, and chopped into 1/4-inch pieces
6. 1 mango, peeled, pitted, and cut into 1/4-inch pieces
7. 1/2 small red onion, peeled, and cut into 1/4" pieces
8. 1 avocado, peeled, pitted, and cut into 1/2-inch pieces
9. 1/4 cup chopped cilantro
10. 1/4 cup chopped mint

Directions:

Rinse the quinoa in a fine mesh strainer under cold water. Add bone broth to a pan with

the quinoa and kosher salt. Boil the quinoa like pasta, until al dente and the centers

become transparent, stirring occasionally, about 10 minutes. Drain, fluff with a fork, and

return the quinoa to the pot, cover with a kitchen towel and a lid and let sit for 10 minutes.

Spread the quinoa on a rimmed baking sheet and let cool. Transfer to a large bowl.

Pour the can of black beans into a strainer and rinse well with water. Drain and add to the

quinoa bowl. Repeat with the garbanzo beans. Add the bell pepper, mango, red onion,

avocado, and herbs.

To make the dressing, whisk the oil, lime juice, vinegar, sugar, chili powder and kosher salt

in a small bowl. Taste for seasoning and adjust if needed to taste. The dressing should

taste pretty bold, but balanced.

Pour the dressing over the salad and toss gently to mix. Allow the flavors to meld for about

20 minutes up to overnight. Best within the first day, but can be refrigerated for up to 4

days.

Prep Time: 35 minutes